[1]李丽丽,李臻峰,李静,等.基于气味在线检测的苦瓜微波干燥过程[J].江苏农业学报,2018,(01):179-185.[doi:doi:10.3969/j.issn.1000-4440.2018.01.026]
　LI Li-li,LI Zhen-feng,LI Jing,et al.The microwave drying process of balsam pear based on online flavor detection[J].,2018,(01):179-185.[doi:doi:10.3969/j.issn.1000-4440.2018.01.026]
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基于气味在线检测的苦瓜微波干燥过程()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2018年01期
页码:
179-185
栏目:
加工贮藏·质量安全
出版日期:
2018-02-25

文章信息/Info

Title:
The microwave drying process of balsam pear based on online flavor detection
作者:
李丽丽1; 李臻峰1; 2; 李静1; 2; 徐晚秀2
（1.江南大学机械工程学院，江苏无锡214122；2.江苏省食品先进制造装备技术重点实验室，江苏无锡214122）
Author(s):
LI Li-li1; LI Zhen-feng1; 2; LI Jing1; 2; XU Wan-xiu2
（1.School of Mechanical Engineering， Jiangnan University，Wuxi 214122, China;2.Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology，Wuxi 214122, China）
关键词:
苦瓜; 在线气味检测; 微波干燥; 温度; 切片厚度; 气味
Keywords:
balsam pear; online volatile detection; microwave drying; temperature; slice thickness; flavor
分类号:
TS255.3
DOI:
doi:10.3969/j.issn.1000-4440.2018.01.026
文献标志码:
A
摘要:
采用基于气味在线检测的微波干燥试验系统，研究干燥温度（50 ℃、65 ℃、80 ℃）、切片厚度（2 mm、4 mm、6 mm）对苦瓜微波干燥过程的影响。利用表面声波式电子鼻在线采集恒温干燥过程中的挥发性气味，通过分析干燥特性、气味峰面积曲线、气味散失强度寻找气味散失规律，结合干燥后品质确定一种较优的干燥方案。结果表明：苦瓜气味峰面积散失规律与水分散发规律具有一定的一致性；干燥温度较切片厚度对苦瓜气味散失、干燥速率的影响更大；50～80 ℃区间内干燥温度越低、切片厚度越大时，气味峰面积越小且变化越平稳、气味散失强度越低。综合来看，微波干燥温度65 ℃、切片厚度2 mm，气味峰面积变化较平稳，气味保留较佳，干燥速率适中，且干燥后品质较好。
Abstract:
Microwave drying system based on online flavor detection was used to study the effects of drying temperature（50 ℃, 65 ℃, 80 ℃） and slice thickness（2 mm, 4 mm, 6 mm）of balsam pear on microwave drying process. The surface acoustic wave type of electronic nose was used to detect the online volatiles. To choose the optimal drying scheme, the flavor peak area curves and flavor emission intensity, drying characteristic as well as dried quality were analyzed. Results showed that the rule of flavor peak emission and moisture diffusion had some consistency, and the drying temperature had more significant influences on flavor emission and moisture diffusion than slice thickness. The lower drying temperature（50-80 ℃）and greater slice thickness resulted that the flavor peak area curve had a smaller peak and changed more smoothly, and flavor emission intensity was smaller. Generally，when drying temperature at 65 ℃ and slice thickness was 2 mm, the flavor peak area curve changed smoothly， the capability of flavor retention was better, the drying rate was appropriate, the dried quality was good.

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备注/Memo

备注/Memo:
收稿日期：2017-08-10 基金项目：江苏省普通高校研究生科研创新计划项目（KYLX_1158）；国家自然科学基金项目(21206051)；江苏省产学研前瞻性联合研究项目（BY2016022-10） 作者简介：李丽丽 (1991-)，女，湖北老河口人，硕士研究生，主要从事食品微波干燥研究。(E-mail)2550609858@qq.com 通讯作者：李臻峰，(E-mail)2059253380@qq.com
更新日期/Last Update: 2018-03-06